Chicken with Roasted-Pepper Sauce
Roasted garlic is milder and sweeter than raw garlic. The peppers and garlic can be roasted ahead of time; refrigerate them in a covered container until ready to use.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2004
- 2 red bell peppers, quartered lengthwise, ribs and seeds removed
- 2 garlic cloves (unpeeled)
- 1 tablespoon red-wine vinegar
- 3 tablespoons olive oil, plus more for grill
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- Arugula, for garnish (optional)
Heat broiler. Place peppers and garlic on a foil-lined baking sheet; broil 4 inches from heat source, skin side up, until peppers are blistered and blackened in spots and garlic is soft, about 20 minutes. Let cool, about 5 minutes. Use paper towels to rub off pepper skin; squeeze out garlic cloves (discard skins).
Make sauce: In a blender, combine peppers, garlic, vinegar, 2 tablespoons oil, and 3 to 4 tablespoons water; season generously with salt and pepper. Blend until emulsified.
Heat grill to medium; oil grates. Rub both sides of chicken breasts with remaining tablespoon oil; season generously with salt and pepper. Grill chicken, turning once, until browned and cooked through, 5 to 8 minutes per side. Serve with sauce, and garnish with arugula, if desired.